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dc.contributor.authorYukong, Gunyawanen_US
dc.contributor.authorกัญวรรณ อยู่คงen_US
dc.contributor.authorRuksabun, Jinnipaen_US
dc.contributor.authorจิณห์นิภำ รักษำบุญen_US
dc.date.accessioned2022-03-11T00:38:21Z
dc.date.available2022-03-11T00:38:21Z
dc.date.issued2022-03-11
dc.identifier.urihttp://repository.rmutp.ac.th/handle/123456789/3783
dc.descriptionโครงงานพิเศษ (คศ.บ.) -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2562en_US
dc.description.abstractThe objectives of this study were to investigate the three basic tuiles recipes and to study the content of four types of wolffia dry in tuiles at 0% , 2% , 4% and6% of total ingredient weight. By planning randomized complete block design(RCBD) and evaluating sensory quality in appearance, color, odor, taste, texture (crispy), and overall preference with the use of testing methods for 9- Point Hedonic Scale. The study the basic formula for tuiles by allowing 40 tasters and the study this tuiles supplementaly with wolffia dry by allowing 80 testers to be undergraduates in food and nutrition, Faculty of Home Economics Tecnology Rajamangkala University of Tecnology Phranakhon. Take average data(Mean), analyze variance (Analysis of Variance, ANOVA) and compare differances mean values (Duncan’s New Multiple Test, DMRT) The results of the 3 basic formulas of tuiles, namely found that the tasting person accepted the formula 1 in appearance, color, taste, texture (crispy), and overall preference. Average 8.02 7.95 8.08 7.93 and 8.13 respectively at the level medium to high level and the tasting person accepted the formula 3 in odor preference average of 7.70 at the level medium. When analyzed Variance and comparison of differences found that appearance, color, odor, taste, texture (crispy), and overall preference there are significant differences at the level of 0.05. The results of the study of the amount of tuiles supplementaly with wolffian dry in 4 formula found that the tasting person accepted the formula supplementaly 2% in color, odor, texture ( crispy) , and overall preference average of 8. 15 7. 79 8. 28 and 8. 05 respectively at the level medium to high level and tasting person accepted the replace 0% in appearance and taste preference average of 8. 18 and 7. 88 at the level medium to high level. When analyzed variance and comparison of statistical differences found that appearance, color, odor, taste, texture ( crispy) , and overall preference there are significant difference at the level of 0.05.en_US
dc.description.sponsorshipRajamangala University of Technology Phra Nakhonen_US
dc.language.isothen_US
dc.subjectIndigenous cropsen_US
dc.subjectผักพื้นบ้านen_US
dc.subjectAquatic plantsen_US
dc.subjectพืชน้ำen_US
dc.subjectBaked productsen_US
dc.subjectเบเกอรีen_US
dc.subjectCookiesen_US
dc.subjectคุกกี้en_US
dc.subjectTuilesen_US
dc.subjectขนมตูเลย์en_US
dc.subjectFrench pastriesen_US
dc.subjectขนมเบื้องฝรั่งเศสen_US
dc.subjectDry Wolffiaen_US
dc.subjectผำอบแห้งen_US
dc.titleTuiles supplementaly with wolffia dryen_US
dc.title.alternativeขนมตูเลย์เสริมผำอบแห้งen_US
dc.typeStudent Projectsen_US
dc.contributor.emailauthorarit@rmutp.ac.then_US


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